Tomato Galette with Mushroom Pilaf

Ingredients by component

Tomato galette

• 200 g plain wheat flour
• 60 ml olive oil
• 65 ml cold water
• 500 g firm tomatoes
• 20 g mustard
• 25 g breadcrumbs
• 3 g salt

Mushroom pilaf

• 300 g long-grain rice
• 400 g button mushrooms
• 150 g onion
• 650 ml unsalted vegetable stock
• 25 ml olive oil
• 4 g salt

Preparation and assembly

1. Start the main dish and longer roasting first; prepare sides while it cooks. If components need different oven temperatures, cook them sequentially and keep the main covered and warm. Use the quantities listed for each component.
2. Tomato galette: Quickly mix flour, oil, water and 2 g salt into dough. Flatten into a disc, cover and chill for 30 minutes.
3. Tomato galette: Slice tomatoes 5 mm thick, salt with remaining salt and drain for 15 minutes. Pat dry.
4. Tomato galette: Roll dough into a 30 cm circle. Spread mustard over the centre, sprinkle with breadcrumbs and layer on tomatoes; fold a 4 cm border inward.
5. Tomato galette: Bake in the lower third of the oven at 200°C for 35–40 minutes, until the base is crisp. Rest for 10 minutes before slicing.
6. Mushroom pilaf: Rinse rice until the water is almost clear. Sauté onion in oil for 6 minutes, then sliced mushrooms for 8 minutes until dry.
7. Mushroom pilaf: Add rice, stock and salt. Bring to a simmer, cover and cook over very low heat for 15 minutes or according to the rice packet.
8. Mushroom pilaf: Remove from heat and rest covered for 10 minutes, then fluff with a fork. Do not stir during cooking.
9. Divide the main dish and sides into equal portions. Serve sauces separately and slice rested dishes only after their stated resting time.

Tip

Prepare fillings and sauces first for a calmer lunch. Loaves and layered bakes need resting for neat slices. Time is an estimate for a home kitchen; one oven may require longer.